You Want to Cook Tex Mex!

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Youve heard the rumors

Orange is the new pink. 35 is the new 25. And Tex Mex? Its the new Mexican. I get orange and 35, but what makes Tex Mex so great? you wonder. Is it the incredibly flavorful sauces? Is it the juicy and tender meats used? Or the interesting combinations of ingredients from sweet and spicy, to tangy and rich? Yes, yes and yes! If you even kind of like Mexican food, you are going to LOVE Tex Mex. And now you have the perfect menu for a Tex Mex dinner you and your guests will never forget. That is unless you partake in one too many of my homemade Mexican martinis So grab the martini glasses and pull out your sombreros. You have the perfect recipes to convert any Mexican loving foodie into a Tex Mex believer for life. Until our next meal, Rebecca

First off well start this party right by offering a selection of cold beverages. Margaritas and a Mexican beer like Dos Equis and Tecate are always a good start. But if youre looking to try something a little different Id give the Mexican Martinis a try. Be careful though theyre potent!

Homemade Mexican Martinis

If you like margaritas, youll love Mexican martinis. Theyre the classic beverage here in Austin, Texas and along with being delicious, are much lighter than their sugary friend. ! ! ! ! ! ! 2 Oz Tequila 1 Oz Grand Marnier or Cointreau 2 Oz Fresh Lime Juice 1 Oz Orange Juice 1 Oz Sprite 2 Olives (I know, it sounds weird, but trust me)

Mix it all in a shaker with ice, and pour into a large salt-rimmed martini glass. Next up, its time for the perfect pairing

Margarita Paired Guacamole

What I love about guacamole is you can totally make it your own. What youll start with is this base recipe, and go ahead and experiment! Add a little cilantro and some extra lime for a fresh island flavor. Add some chopped jalapeos if youd like it spicy. Or even add some extra tomatoes for a little more color and texture. Ingredients: ! ! ! ! ! 2 Avocados 1 Lime, Juiced 2 Tbs Chopped Onion 1/2 Small Tomato, Chopped 1/2 Tsp Salt

Directions: 1. Cut the avocados into halves. 2. Remove the pit, and scoop out the pulp into a small bowl. 3. Use a fork to mash the avocado. 4. Stir in lime juice, onion, tomato, and salt. 5. Cover the bowl, and refrigerate for one hour before serving. Tip: Removing the pit from an avocado can be a pain sometimes, and get really messy. Learn a trick to make it easy by watching the clip available at the link below: See a picture of this recipe and access cooking tips!

Mexican Bean Salad

This salad is refreshing for the summer, and yet has a slight kick! Ingredients: ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! 1 15-oz Can Black Beans, Rinsed and Drained 1 15-oz Can Corn, Drained 1 15-oz Can Chickpeas, Drained 1 Red Bell Pepper, Chopped 1/4 cup Olive Oil 1/4 Cup Red Wine Vinegar 2 Tbs Fresh Lime Juice 1 Tbs Lemon Juice 1 Tsp Agave Nectar or Honey 1/2 Tbs Salt 1 Clove Crushed Garlic 1/2 Tbs Ground Cumin 1/2 Tbs Ground Black Pepper 1/2 Tsp Chili Powder 1 Dash Hot Pepper Sauce

Directions: 1. In a large container with a tight fitting lid, combine beans, bell peppers, and corn. 2. In a small container, combine olive oil, red wine vinegar, lime juice, lemon juice, honey or agave nectar, salt, garlic, cumin, black pepper, chili powder, and hot sauce. 3. Shake small container until ingredients are well blended. 4. Pour dressing over vegetables; cover and shake lightly. 5. Chill thoroughly, making sure to rotate the container a few times to remix the dressing and vegetables. Serve cold. See a picture of this recipe and access cooking tips!

Sour Cream Chicken Enchiladas

Incredibly flavorful, amazingly tender, and absolutely delicious, this recipe has become a staple at home. Dont let the title scare you off. Even sour cream haters will fall in love with this recipe. Ingredients: ! ! ! ! ! ! ! ! ! 2 Cups Cooked & Shredded Chicken 1 1/2 Lb of Monterey Jack Cheese, Grated 1 Medium Onion, Chopped 10 Flour Tortillas 1/4 Cup Butter 2 Tbs Flour 1 Cup Sour Cream 2 Cups Chicken Broth 2 Jalapenos (Chopped)

Directions: 1. Boil chicken and shred into small pieces. 2. Place a small mound of chicken in the middle of a tortilla, and then add the onion and top with cheese. 3. Roll up and place in a greased shallow 9X13 baking dish. 4. Melt butter in a medium-sized saucepan. 5. Add chicken broth and stir. 6. Add flour - slowly and a little at a time - whisking constantly. 7. Cook over medium heat until thickened. Keep whisking! If it doesnt thicken after a few minutes, add a tiny bit more flour. 8. Add sour cream and cook until hot, but dont boil. 9. Remove from heat and add chopped jalapenos. 10. Pour sauce over enchiladas and top with remaining cheese. 11. Bake uncovered for 20 minutes in the oven at 350 degrees. See a picture of this recipe and access cooking tips!

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